Onion Rolls
1 1/2 cups lukewarm water (105: to 115:F) 1 package
Fleischmann's. Active Dry Yeast
1/2 cup lukewarm milk (105: to 115:F) 3 Tbsp butter or
margarine, softened 2 Tbsp sugar 2 Tbsp instant (dried)
minced onion 1 1/2 tsp salt 5 cups all-purpose flour (5 to
5 1/2 cups) Cornmeal 1 egg white, slightly beaten 1 Tbsp
cold water Instant (dried) minced onion
Combine lukewarm water and yeast in large, warm bowl; stir
to dissolve yeast. Add lukewarm milk, butter, sugar, 2
tablespoons onion and salt; stir until blended. Stir in
enough remaining flour to make dough that comes away from
side of bowl and forms a ball. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes.
Place in greased bowl, turning to grease top. Cover; let
rise in warm, draft-free place until doubled in size, about
40 to 60 minutes.
Punch dough down; divide into 14 equal pieces. Turn dough
out onto lightly floured surface; shape dough into smooth
balls. Grease two large baking sheets; sprinkle with
cornmeal. Place balls, 3 inches apart, on prepared baking
sheets. Cover; let rise in warm, draft-free place until
doubled in size, about 40 to 60 minutes. Combine egg white
and cold water; brush on rolls. Sprinkle with onion. Bake at
400:F for 20 to 25 minutes or until done. Remove from baking
sheets and cool on wire racks. Servings: 14
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